The Best Belgian Waffle Recipe has a light and fluffy texture on the inside and is perfectly crispy on the outside. This recipe is everything you want and expect a Belgian Waffle to be.
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I make a beeline for the Belgian Waffles whenever I go out for Sunday Brunch. It’s always such a special treat to indulge in those fluffy, crispy waffles.
I never realized I could easily duplicate my favorite breakfast treat in my own kitchen. This Belgian Waffle Recipe is not only easy to make it makes the Best Belgian Waffles.
What’s the difference between Regular Waffles and Belgian Waffles?
There are two things that distinguish a Belgian Waffle from a Regular Waffle.
- The texture: Belgian Waffles are traditionally Light and airy on the inside and crispy on the outside. Regular Waffles have a softer cake like texture. There are two ways to achieve that fluffy, crispy texture. You can make a yeast batter or fold in whipped egg whites. The egg white method is what is used in this recipe making it a quick and easy breakfast.
- Deeper Pockets: To make a true Belgian Waffle you need a Belgian Waffle Iron. This type of waffle iron form a large deeper pocket in your waffle. These large pockets create a perfect little well for your syrup or strawberry sauce to pool in.
Topping ideas for you Belgian Waffles
What’s your favorite Waffle toppings? Strawberry sauce is definitely right at the top of my favorites list. This time of year sauteed apples creep up there too. However, I usually like to keep it sweet and simple and just pour some real Maple Syrup on them. After all that’s what all those deep pockets are for….to capture all that sweet deliciousness.
Belgian Waffles aren’t just a tasty breakfast treat either. Try serving them as dessert with a big scoop of ice cream and chocolate sauce.
Leave your Belgian Waffle ideas in the comments below.
The Best Belgian Waffle Recipe has a light and fluffy texture on the inside and a perfectly crispy outside. This recipe is everything you want and expect a Belgian Waffle to be.
- 2 Cups All purpose flour
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/4 Cup Sugar
- 2 Large Eggs ,separated
- 1/2 Cup Canola Oil
- 2 Cups Milk
- 1 teaspoon Vanilla Extract
Preheat your waffle iron on high heat.
In a large bowl sift together Flour, baking powder,salt and sugar. Set aside.
Separate egg yolks and whites. In a large bowl whisk together egg yolks with milk, canola oil and vanilla.
Gradually pour wet ingredients into the dry ingredients and whisk together.
In a small bowl beat egg whites on high speed until stiff peaks are formed.
Fold egg whites into your batter.
Pour into preheated waffle iron and cook until the "ready" light turns on, on your iron. Serve immediately for best crispness and flavor.
Click here to for the link to the Belgian Waffle Maker I use.
**I like to cook my waffles on high heat to insure the perfect crispiness. Not all waffle irons are the same. You may need to cook yours on medium high heat. Use your best judgement and cook to your preference.
**These Belgian Waffles can be wrapped up in plastic wrap and frozen for up to 3 months. To reheat thaw and heat in a toaster to recapture that crispy texture.
Recipe adapted from Genius Kitchen
Bring Sunday Brunch to your home kitchen with The Best Belgian Waffle Recipe you’ve ever tasted.
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